175g/6oz/1½ cups rice flour
75g/3oz/¾ cup tapioca flour
150g/5oz/scant ⅔ cup caster (superfine) sugar
2½ tsp gluten-free baking powder
½ tsp xanthan gum
50g/2oz/4 tbsp butter, melted
2 medium eggs
200g/7oz/¾ cup natural yogurt
1 tsp vanilla extract
125g/4oz/¾ cup ready-to-eat dried apricots, diced
2 tbsp dried goji berries
2 tbsp hulled sunflower seeds
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin tin with paper cases.
2 Mix the flours, sugar, baking powder and xanthan gum together in a large bowl. In a separate bowl, mix the butter, eggs, yogurt and vanilla extract together, then pour into the dry ingredients and fork together until only just mixed. Add the apricots and goji berries and stir briefly – the briefer the mixing, the lighter the muffins will be.
3 Spoon the mixture into the muffin cases and sprinkle with sunflower seeds. Bake in the oven for 15 minutes or until well risen, golden brown and the tops are firm when pressed with a fingertip. Cool for 10 minutes, then serve while still warm.